In the past, I only ever did top fermenting styles. I had to depressurise my bottles sometimes even more than once (using swing top bottles, luckily, this is not too awful). Now I made a Vienna Lager and even though I can‘t even really cold crash the bottles (I have them sit outside at maybe 10°C instead due to a lack in fridge space), my secondary fermentation is way slower than I’m used to. Is that to be expected?

With ales, I opened the bottles the day after starting secondary, and it sometimes was a deafening bang already. Now, I waited maybe even two days and haven‘t got more than a shy little pop.

I used powdered sugar (mixed with sterile water 1:1) to feed the yeast in secondary fermentation because I didn‘t have anything else in the house when I found the time to bottle. Is that maybe an issue?

  • drre@feddit.deEnglish
    3·
    7 months ago

    my guess then it just needs more time. as another commenter said it, likely around two weeks, perhaps 3?

    checked my book: it says 4 weeks at 3°C, so maybe 1-2 weeks at 10 degrees. I’d just open a bottle after like 10 days to see where it’s at.